The one day intensive, hands-on introduction to sourdough baking will be led by Lawrence Leason, who will guide a small group through the entire bread-making process: how to make and care for your sourdough starter, work with wet and stiff doughs, and the art of kneading. Students will learn how to gently coax the few simple ingredients into beautiful, elastic battards and boules ready for the oven.

Everyone in the class will learn how to bake 90% white sourdough boule, Olive and walnut sourdough loaf, ciabatta, 100% rye sourdough and maybe one other if there is a particular request form students.

The course will take place from 10.30am - 4pm and will include a delicious lunch and the chance to sample Lawrence’s ready-made loaves along with some fine cheese, a freshly made soup and a glass or two of wine.

All participants will leave with a bag of glorious warm loaves (ciabattas and sourdough boules in our case), a bread-makers’ kit (which includes recipe and instruction sheets, proving baskets, scrapers and a pot of sourdough starter), and hopefully the ambition to get into some serious baking at home.

The small class size and individual instruction make the course perfect for those wanting to explore the fascinating world of sourdough baking.

Look out for future bread making course and hopefully some exciting upcoming collaborations with local wine tasters and artisan cheese makers

Instructions

Place all the fruits in a large bowl and pour over the brandy. Stir well and leave to soak for several hours or overnight. Grease and double line with greaseproof paper a 20cm round or square cake tin. Also, tie a double band of brown paper round the outside of the tin.

Select the Conventional function and preheat the oven to 140ºC. Alternatively, use the Automatic programme for Rich Fruit Cake and follow the instructions in the oven display.

Sieve the flour and spices into a large bowl and stir in the almonds, orange and lemon rind. Cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time followed by the treacle.

Gradually fold in the flour, spices, almonds and rinds. Fold in the soaked fruit. Mix well to combine and distribute the fruit throughout the mixture. Spoon the mixture into the prepared tin and smooth off the surface with the back of a spoon. Cover the top of the cake loosely with a double circle of greaseproof paper.

Place in the oven using the wire rack on shelf 2. Time the cake for 1 hour then reduce the oven temperature to 120ºC and continue to bake for a further 3 hours or until the cake feels firm to the touch and a skewer inserted in the centre come out clean.

Allow the cake to cool in the tin then remove when cold. If desired, the cake can be re-wrapped in greaseproof paper and foil then stored in a cool dark place for up to three months, feeding at intervals with more brandy or sherry.

1. Sift the flour and mixed spice into a large bowl. Stir in the breadcrumbs, suet, sugar and nuts. Add the fruits and citrus zest, make a well in the centre and pour in the orange juice, brandy, beaten eggs and treacle. Combine thoroughly. Gradually add the stout, mixing until a smooth dropping consistency is obtained. Cover the bowl and leave to stand overnight.

2. The following day, lightly butter a 1.2 litre/2 pint pudding basin and fill with the mixture, packing it down firmly. Cover the basin with greaseproof paper and foil and cook at 100ºC for 6 hours in the Miele steam oven. Alternatively, select the Automatic programme for Christmas Pudding and follow the instructions in the display

3. Re-cover the basin with fresh greaseproof paper and foil. Store in a dry, cool, dark place until required. Reheat at 100ºC for 1 hour 45 minutes before serving.

1. Preheat the Miele combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder.

2. In a separate large bowl, whisk the egg whites until stiff and standing in peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it down then gently fold in the remainder of the egg whites, taking care not to lose volume.

3. Transfer the chocolate mixture to the tin and spread evenly. Place in the combination steam oven on the Universal tray, shelf 1 and bake on combination mode;Fan Plus 160°C, 50% moisture for 20 minutes

4. Meanwhile, place a large sheet of baking paper on to the work surface and sprinkle with caster sugar. As soon as it comes out of the oven, invert the cooked sponge on to the baking paper, cover with a tea towel and leave to cool.

5. For the filling, place the cherries, arrowroot and cherry brandy into a DGG2 shallow, solid steam container. Stir well. Steam at 100°C for 3 minutes. Once cooked remove from the steam oven and allow to cool.

6. Whip the whipping cream along with the vanilla paste and icing sugar until soft peaks.

7. When the roulade is cool, remove the baking paper. Heat the jam until warm in a small saucepan. Spread over the roulade and sprinkle with the cooked cherries and any juices. Evenly spread the whipped cream over the roulade leaving a 1 cm border round the edge to allow the cream to spread whilst rolling. Roll up the roulade from one of the shorter sides.

8. Once rolled, transfer to a serving plate and keep refrigerated until ready to serve.

1. Preheat the Miele combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder.

2. In a separate large bowl, whisk the egg whites until stiff and standing in peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it down, then gently fold in the remainder of the egg whites, taking care not to lose volume.

3. Transfer the chocolate mixture to the prepared tin and spread evenly. Place in the combination steam ovenon the Universal tray, shelf 1 and bake on combination mode;Fan plus 160°C, 50% moisture for 20 minutes

4. Meanwhile, place a large sheet of baking paper on to the work surface and sprinkle with caster sugar. As soon as it comes out of the oven, invert the cooked sponge on to the baking paper, cover with a tea towel and leave to cool.

5. For the glazed mandarins, mix all the ingredients, apart from the mandarins, together in a DGG2 shallow solid steam container until well combined. Stir in the peeled mandarins and steam at 100°C for 5 minutes, stir and return to the steam oven for a further 2 minutes. Strain off the juice and allow the mandarins and juice to cool separately.

6. For the crème Anglaise, heat the double cream, milk and vanilla paste in a saucepan until luke-warm.

7. Put the egg yolks, with two tablespoons of water, into a heatproof bowl and whisk together over a pan of simmering water until pale in colour and foamy.

8. Gradually whisk in the cream mixture and continue whisking to keep a light fluffy texture. Cover with greaseproof paper and allow to cool.

9. When the sponge has completely cooled, mix together the marmalade, 4 tbspns of the mandarin juice and the Cointreau. Spread this over the chocolate sponge and roll up from the shortest end.

10. To assemble the trifle, slice the chocolate sponge roll and place in the bottom of the trifle dish.

11. Cover the sponge with the glazed mandarins and any remaining mandarin juice. Top with the Crème Anglaise and then pipe on the whipped cream. Sprinkle with chocolate and chill until ready to serve.

Our new display kitchen in our showroom in Muswell Hill, houses a beautiful 5-oven Aga Total Control. Perfect for passionate cooks, large families or those with bigger kitchens, this series of cookers feature roasting, baking, simmering, slow cooking and warming ovens.

The model in our showroom is a sleek black 5-oven Aga Total Control

An AGA range cooker can take the strain out of cooking this festive season with the ability to cook several different dishes in one easy go. Aga have selected some favourite festive canapés which will see you through the party season.

Aga recipe for traditional Christmas cake

Many delicious festive entertaining recipes are available on the Aga website at

http://www.agacookshop.co.uk/christmas/christmas-recipes.html

Please feel free to drop into our showroom to find out more or call 020 8444 9911

Tim Moss Ltd is a dealer for Lacanche Fourneaux de France cookers. We now have a beautiful black 1400mm wide Chemin model in our Muswell Hill showroom. Lacanche supply a range of products including Classic range cookers, Modern range cookers, built in hobs, extraction and acessories. All products can be seen at https://www.lacanche.co.uk

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Classic range cookers are available in a wide range of colours

A foundry was established in the village of Lacanche, deep in the Burgundian countryside in France, over 200 years ago, and range cookers have been manufactured there by hand ever since, both for the commercial and domestic markets.

Apart from their extraordinary heritage, what makes Lacanche range cookers so different from other range cookers on the market today, is that they are still made to exacting standards by hand to order.

They are solid and built to last, offering years of service in a demanding environment. They offer phenomenal, truly professional performance, and extraordinary versatility. They have a deliberate, implicit simplicity, making them simple to use and maintain. There is an almost infinite variety of configurations combining the wide range of models with the various hob types, oven types, built in hob options, dual fuel options, shape and size. Lacanche range cookers are individual, made to your own specification. They are also renowned for their elegant looks with 25 beautiful enamel finishes to choose from (or stainless steel) and four different trims.

Bright yellow enormous oven

The brand has been selling successfully in the UK for nearly 20 years, and as in other countries, many of our most respected chefs, cooks, cookery writers and journalists have a Lacanche range cooker. These include Raymond Blanc, Simon Rogan, Richard Hughes, Jean-Christophe Novelli, Rose Prince, Delia Smith, Rowley Leigh, Hugh Fearnley-Whittingstall, Anton Edelman, Lloyd Grossman, Kevin Woodford and Ken Hom to name but a few.

Chef Richard Hughes can be seen cooking Christmas dinner using his Lacanche Chemin.

Tim Moss have recently installed a bespoke kitchen in a town house in the beautiful Arlington Square in Islington.

Located in the basement, with a listed range that had to remain untouched, the kitchen was designed around a central island. A sleek wine cooler, hob and sink were housed unobtrusively within the island allowing for plenty of storage room.

The ovens and fridge freezer fit perfectly into built in housings located in both alcoves.

Pull out oak spice racks sit alongside the in built fridge freezer

As well as the kitchen, the client asked us to supply the cabinetry in the dining area to bring a unity and harmony to the whole floor.

When Mr and Mrs Hussein saw an article about Tim Moss kitchens in Homes and Gardens they knew instantly that it was the right kitchen for their new property in Buenconvento, Tuscany. They instantly fell in love with the traditional style of Tim's designs and felt the curves and proportions would fit well in the open space.